Wonderful Seedless Lemon Panna Cotta
- 4 Wonderful Seedless Lemons, peeled
- 2 13.5-oz. cans full-fat coconut milk
- 2 cups honey
- 1 pinch sea salt
- 2 packages gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla bean paste
- 2 cups POM Wonderful 100% Pomegranate Juice
- ¼ cup Wonderful Seedless Lemon juice
- 1 cup water
- Thinly slice the lemon peels into strips.
- In a medium saucepan over medium heat, combine coconut milk, ½ cup honey, and half of the lemon peels. Stir occasionally until the mixture is brought to a simmer, about 5 minutes. Once simmering, remove from heat to steep 10 minutes more.
- Place gelatin into a bowl with the cold water and let sit for 5 to 7 minutes.
- Add the coconut milk mixture to the gelatin, and whisk until the gelatin dissolves and no lumps remain. Whisk in the vanilla bean paste. Strain the mixture through a sieve and divide into ramekins. Refrigerate for at least 3 hours.
- In a saucepan over medium-low heat, combine POM Juice, ½cup honey, salt, and Wonderful Seedless Lemon juice. Cook, stirring occasionally, for 45 minutes or until the mixture has thickened and coats the back of a spoon. Remove from heat and cool the glaze completely.
- Add the remaining lemon peels to a small saucepan and cover with water. Once boiling, cook for an additional 2 to 4 minutes. Strain and repeat once more. Set the lemons peels aside.
- In the same pot, combine 1 cup water with 1 cup honey. Cook over medium-low heat, stirring occasionally, until the honey has dissolved, about 5 minutes. Add the lemon peels and cook for an additional hour, or until they are translucent and the liquid has thickened. Remove from heat and transfer to a bowl to cool.
- To serve, top the panna cotta with the pomegranate glaze and candied lemon peels.
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